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It is illegal to produce your own spirit in Australia. LIQUEUR
MAKING A
liqueur is defined as an alcoholic beverage containing spirits. They are
generally expensive due to the cost of the alcohol content of the spirit.
Originally they were made by flavouring weak spirits with herbs and spices and
sweetened with sugar. These days liqueurs
can be made a number of ways
It is easy to make a neutral base alcohol up to 21.5%. The $29.50 kit contains all you will need to make a
‘wash’ of 25 litres bar the 8 kilos of sugar (or 9 kilos dextrose) and water
(click here for the instructions). Once this solution has been
fermented and cleared it can then be flavoured (click
here for a list of flavours) and sweetened.
This process takes about 4 weeks. Recipes are provided in the
instructions for over 20 liqueurs. When
you purchase vodka from a bottle shop you are able to make a liqueur by diluting
the vodka with a water/sugar mix and adding a flavour (click
here for a list of flavours) or you can use your own fruit and extract the
oils and sweeten to taste. Usually
200-400g/l is enough. We have also used
200g of dried malt additive instead of some of the sugar if we want a thicker
liqueur. 450g fruit Rinse the fruit. Fruit must be cut into small pieces. Place the fruit into a container. Add you alcohol and sugar. Cap and store in a cool, dark place for at least 3 months. Pour the clear liqueur into a new bottle. You can add more sugar to taste. The fruit used for the liqueur can be used for desserts/puddings or used with ice-cream. RECIPES All of the recipes below can be based on Vodka or other spirits purchased from your local bottle shop. Most recipes call for a sugar/glucose syrup to be added to sweeten and or add thickness. To make this syrup dissolve 230g of white sugar/dextrose in 100g of hot water vary this recipe to your requirements and keep the remainder refrigerated. If you are after sweetness as well as thickness use sugar, but if you are after thickness without to much extra sweetness use dextrose powder. Zest of 6 lemons 400ml sugar 800ml Vodka Combine all ingredients in a jar. Allow to stand for 3-4 weeks, strain and enjoy over crushed ice as an aperitif. We keep the bottle in the freezer so it is always ready to drink!!! We have also tried the recipe with other citrus fruits, like limes and mandarins, and it works a treat!!! 40 coffee beans 2 vanilla beans 1 orange with 40 holes 400ml sugar 1L Vodka Leave in a jar for 40 days, strain and enjoy!!!! Watch out for the orange...
4-6
eggs 1
cup brandy 3 tablespoons gin 1
can condensed milk 1 teaspoon yellow food colouring Step
2 Blend for approx 1 minute or until creamy Step
3 Bottle and allow to stand for 3 days Preparation:
5 minutes and 3 days storage Cooking
time: Nil Cherry
Advocaat (Slosh Sisters) 4-6
eggs 1
cup cherry brandy 1
teaspoon of vanilla essence 1
can condensed milk 1
teaspoon cherry essence Step
2 Blend for approx 1 minute or until creamy Step
3 Bottle and allow to stand for 3 days Preparation:
5 minutes and 3 days storage Cooking
time: Nil T.Noirot Lorbuie Flavour 200g Dried Malt Additive 100g Sugar Water Vodka Put the Dried Malt Additive and the Sugar into a plastic measuring jug. Pour in boiling water up to the 250ml mark and mix thoroughly. Allow to cool. Now add the flavour and top up to the 1 litre mark with vodka. 1 litre of whisky 2 cups of orange honey 3.5 teaspoons whole coriander seeds Step 1 Combine all ingredients in a sterilised jar. Seal and shake vigorously until the honey has dissolved completely. Step 2 Store in a cool dark place for 4 weeks, shaking occasionally. Step 3 Strain through a fine sieve lined with washed cheesecloth. Step 4 Bottle. Preparation time: 5 minutes and 4 weeks storage Cooking time: Nil Quantity: 1.5 litres 500ml Vodka 400ml Sweetened Condensed Milk 175ml Glucose syrup Mix all the ingredients and add the required liqueur flavour (Irish cream, Banana etc) . Keep refrigerated after making for better results. Vanilla
Essence ¼ teaspoonful 3
Eggs Condensed
Milk 1 tin Whisky
1 cup Thickened
Cream 1 cup Chocolate
Topping 1½ tablespoonfuls Coconut
Essence
¾ teaspoonful Put into a blender and mix all together. 1 Bottle of Top Shelf Dictine Liqueur Flavour 750ml Vodka 100g Sugar 200g Dried Malt Additive 30 Drops Capsicum Fortè Put the Dried Malt Additive and the Sugar into a plastic measuring jug. Pour in boiling water up to the 250ml mark and mix thoroughly. Allow to cool. Now add the flavour and top up to the 1 litre mark with vodka. 400g
sweetened condensed milk
Cooking
time: More than 1 hour By law it is illegal to Distill your own spirit in Australia & we at T.H.B.S in no way condone any illegal activity whatsoever !!!!! So these recipes are here for you to quench your thirst for knowledge only and not to put into practice. They have been adapted from a book first published in the early 1880's. As it was illegal to distill back then as well the first bit of advice given was to go to the woods and find a suitable clearing to hide your still. As this is for interest purposes only the recipe will be using large quantities of all ingredients, true to the 100+ year old recipe, quantities have been changed to metric for ease of understanding. To make smaller amounts all the bootlegger did was divide by the ingredients by the required amount. You will require 30Kg of grain in the form of barley, wheat, rye or corn (or combinations of), 30kg of sugar, 170L of warm water. Wash your grain well to remove all of the dust. Bakers yeast will be used (much better yeasts are now available) so half a kilo will be sufficient. Also a huge drum of around 200L capacity will be needed to ferment this all out. Add the sugar to the fermenter and dissolve it in at least 30L of hot water ie- just before it boils. Tip the grain and the rest of the water into your fermenter and mix in thoroughly. Let the wash cool to around 25ºC and add the yeast, mix well. Loosely cover the wash with the lid to keep bugs and other unwanted insects. Leave the wash to ferment out for about 2 weeks. When the activity in the bin subsides you can drain the wash through a fine sieve to remove any fine particles The wash is now ready to distill. As you already know about the legalities of distillation in Australia we wont go any further. Make up a wash from 15Kg of cracked corn, 5Kg of malted barley 4Kg liquid malt, 12Kg of dark molasses and a suitable yeast. You can add some oranges, lemon or similar to add to the taste of the final product. Add the grains and other ingredients, bar the yeast, to the 200L fermenter and fill with warm water and stir vigorously to dissolve. When the wash has cooled down to 20 odd degrees add the yeast and allow to ferment. When the fermentation has finished do the straining and clearing processes and then distill as normal. there is that law thingy again etc etc bla bla bla To make the Bourbon version of the moonshine you simply use corn (maize grist) as the grain and for the Rye version you use rye as the grain and follow the Moonshine recipe above. Aging in an oak barrel to mellow it is recommended. To make a very simplified version of single malt you use mainly malted barley as the grain in the basic Moonshine recipe. To add a peaty flavour to your single malt you just toast your grain over peat smoke, but remember to keep moving the grain about or you will have a nice fire instead of smoke.
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